Ingredients

6 beetroot

6 tbspns olive oil

300 grams haloumi

continential parsley

2 lemons

Method

Trim the beetroot and place in a baking pan. Add some water and cover with foil. Bake at moderate temp until soft ( about 50 mins). Remove from heat and once cool rub skin off the beetroot. Chop beetroot, place in bowl. Add juice and zest of lemon and 3 tbspns olive oil. Add chopped parsley.